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My site has some issues and sad to say not fixable. It's a bummer all those years of post, but my chin is up and I created something new that will include my forever Home Cooking blog. I don't want to loose any of you. Some of you are new, some of you that have been faithfully following me for years. My new site is called Poinsettia Drive. It has a special meaning to me. It is a place that has driven me back to enjoying the simple things in life. The new site can be found at poinsettiadr.com Always, Linda

Perfect Pie Crust

Make a few batches of pie dough now and “future you” will certainly be thankful for your foresight on Thanksgiving Day. Wrap the disks tightly in plastic wrap and freeze, then thaw in the refrigerator overnight before you’re ready to use them. If you’re going to fix any pie crust from scratch, make it Ina’s, which calls for both butter and shortening (extra cold, of course) for the flakiest, most-flavorful results.

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

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About Me

Welcome to my family recipe box. Home Cooking started because of a lost recipe box. After writing and rewriting the same recipes it was time to come up with a new plan, Home Cooking was born. Hope you enjoy what has been collected over the years. ~Linda